Smoky Eggplant Tahini Dip (Oil-Free)
This charred eggplant and tahini dip is made with just 6 simple ingredients yet packs a delicious flavor punch! Made entirely with whole plant foods, this dip is vegan, naturally oil-free, and super versatile to serve.
This smoky eggplant dip is my own, more nutrient-dense take on the classic Romanian version I grew up on. I kept what I loved about the eggplant dip from my childhood - the flavors of smoky eggplant, garlic, and salt - but I amped up the nutrition by using tahini to introduce healthy fats and creaminess. It’s not authentically Romanian, and I wouldn’t exactly call it “baba ganoush” either since that’s traditionally made with a mix of tahini and oil - but it’s in that realm. This is a very simple, whole food-based eggplant and tahini dip that’s creamy, smoky, and deliciously satisfying!
Why You’ll Love this Eggplant Dip
Simple ingredients. You can’t beat the practicality of a dish that’s made with only a few ingredients yet still manages to pack in lots of flavor! And luckily, that’s exactly what we’ve got here as this dip is made with just 6 simple ingredients - eggplants, tahini, garlic, lemon, parsley, and salt.
Balanced, smoky flavor. My favorite part about this dip is its signature charred, smoky flavor that comes from grilling the eggplants. Combined with some tahini, lemon juice, a bit of garlic, and salt, this creates a delicious dip that strikes the perfect flavor balance of acid, fat, salt, and smokiness.
Creamy and fluffy texture. Not only is the flavor insane, but the texture is equally appetizing! The dip is creamy without being dense or heavy. Its fluffy, almost whipped, texture keeps it light and makes it so enjoyable that you’ll definitely find yourself reaching for more pita to dip into it for another bite. 🤤
Naturally oil-free. Because this dip relies on tahini for its creamy texture and a dose of healthy fats, it’s naturally oil-free, making it more nutritious than many other eggplant dips!
Versatile. This dip can be served many different ways! I love scooping it up with some warmed pita, a baguette, or even rice crackers. And it’s also great served as a spread for toast, sandwiches, and even wraps. If you’re going in the toast or sandwich direction, I highly recommend pairing it with a thick slice of heirloom tomato when those are in season (like right now!) - the combo of charred eggplant with juicy heirloom tomatoes is absolutely divine!
Ingredient Overview
Eggplants. To introduce that charred, smoky flavor, the eggplants get grilled until quite soft and collapsed. As for nutrients, eggplants are quite rich in fiber (they’ve got 3 grams of fiber per cup of cubed pieces!), folate, and minerals like manganese and potassium, making them a great base ingredient for a dip!
Tahini. Tahini is the source of fat that gives this dip its lush, creamy texture and keeps it oil-free! It also adds a bit of protein (tahini packs ~6-7 grams of protein into 2 tablespoons), along with many vitamins and minerals like iron, copper (which helps our bodies absorb iron), and selenium (which helps decrease inflammation), zinc, and calcium. Delicious and nutritious!
Lemon juice. The source of acid to balance all the flavors. Always use freshly squeezed for the best flavor!
Garlic. For a bit of zing!
Salt. To enhance all the flavors! Feel free to adjust the amount to taste - just be sure to use enough to bring out all the delicious flavors. I recommend tasting and adjusting as you go!
Parsley. For a bit of freshness! Pairing parsley with tahini and eggplant is a no-brainer in terms of flavor, but did you know that parsley is also quite nutritious, especially for an herb? It’s particularly rich in vitamins K, A, and C.
Smoky Eggplant Tahini Dip
Vegan, Oil-Free
Ingredients
2 pounds eggplants
⅓ cup well-stirred, drizzly tahini
1 ½ - 2 tablespoons freshly squeezed lemon juice
2 cloves garlic, grated or very finely minced
1 - 1 ½ teaspoons Diamond Crystal kosher salt OR ½ - ¾ teaspoons sea salt (or adjust salt levels to taste)
1 - 2 tablespoons finely chopped parsley (measured after chopping)
Directions
Pre-heat a grill to medium heat.
Use a fork to prick holes all over the eggplants (doing this prevents them from exploding). When the grill is ready, place the eggplants directly on the grill and close the lid. Cook the eggplants on medium heat, using tongs to turn them occasionally, until tender and charred on all sides, about 30-45 minutes (exact cooking time depends on the size of your eggplants). The eggplants should be very collapsed and nicely charred, but not overcooked to the point where the inner flesh starts burning away.
Remove from heat and let cool for a few minutes until safe to handle.
Peel the charred skin off the eggplants and scoop the eggplant flesh into a colander and allow any excess moisture to drain for a few minutes. Transfer the drained eggplant to a medium bowl and discard any drained moisture.
Note: I had about 260 grams/9 ounces of eggplant flesh at this point. If you have significantly more or less eggplant, adjust the proportions of the remaining ingredients accordingly so that your dip is well balanced!
Use a fork to stir the eggplant so that the flesh begins breaking down. Add the tahini, lemon juice, garlic, salt, and chopped parsley and stir everything together again. Taste and adjust the salt levels as needed.
Serve as desired (with crackers, pita bread, on toast, in a sandwich/wrap, etc.). Leftovers will keep in the fridge for 3-4 days.
*Recipe originally published 9/8/2021; last updated 8/9/2022.
Try this eggplant tahini dip? Don’t forget to leave your feedback in the comments below and tag me on Instagram (@teostinykitchen) if you get a chance to snap a pic before devouring it!